Secrets of the Best Chefs

½ white onion, chopped

1 celery stalk, chopped

1 carrot, peeled and chopped

A few sprigs of thyme, for garnish

FOR THE SPINNERS

1 cup all-purpose flour

1 tablespoon kosher salt

Enough water to form a dough

Start by making the thyme oil. Place the oil and thyme in a small

pan and raise the heat to medium. When the thyme starts popping,

remove the pan from the heat and allow the thyme to steep in the

oil while you make the soup.

In a large pot or Dutch oven, bring the water to a boil on high

heat. Add the squash and the chicken* and a good pinch of salt,

bring back to a boil, lower to a simmer, and cook for about 30

minutes, until the squash is tender; a knife should go through it

easily when pierced. Skim off any scum that floats to the top.

When the pieces of squash are tender, use a large spoon to fish

them out and place them in a blender. Blend until they’re creamy

and smooth and then return them to the soup, stirring to combine.

Add the rest of the ingredients, except for the thyme, to the

soup, along with some more salt, and continue to simmer.

To make the spinners, place the flour and salt in a bowl and

take the bowl to the sink. Turn the faucet on to a slow, steady